论文标题
基于酵母菌酿酒酵母发酵的电化学动力学的生物传感器
The Biosensor based on electrochemical dynamics of fermentation in yeast Saccharomyces Cerevisiae
论文作者
论文摘要
酿酒酵母的酵母菌的酶促活性对环境参数敏感，因此被用作水质评估，生态毒理学表征或环境监测的微生物传感器。与细菌生物发光方法相比，该方法没有毒性，排除了转基因微生物的使用，并实现了低成本的表达分析。这项工作着重于测量基于多通道压力感应和电化学阻抗光谱（EIS）的酵母发酵动力学。在现场条件下的准确性，可重复性和易用性方面，将测量结果相互比较。已经表明，EIS提供了有关代谢过程的离子动力学的更多信息，并且需要较少复杂的测量。进行的实验证明了这种方法对评估生物光的现象，非化学水处理和环境压力源的影响的敏感性。
The zymase activity of the yeast Saccharomyces Cerevisiae is sensitive to environmental parameters and is therefore used as a microbiological sensor for water quality assessment, ecotoxicological characterization or environmental monitoring. Comparing to bacterial bioluminescence approach, this method has no toxicity, excludes usage of genetically modified microorganisms, and enables low-cost express analysis. This work focuses on measuring the yeast fermentation dynamics based on multichannel pressure sensing and electrochemical impedance spectroscopy (EIS). Measurement results are compared with each other in terms of accuracy, reproducibility and ease of use in the field conditions. It has been shown that EIS provides more information about ionic dynamics of metabolic processes and requires less complex measurements. The conducted experiments demonstrated the sensitivity of this approach for assessing biophotonic phenomena, non-chemical water treatments and impact of environmental stressors.
